receipe for squirrles

[3 feathers]

Hello everyone, I was just wondering if any of you had any old receipes around that I might be able to use? My grandmother was an amazing cook and unfortunately when I was younger I never thought that I would have wished to get several receipes from her. She is gone now, but man I can still smell the aroma from the kitchen and the great gravy she made from them little tree rats...lol. If any one has any I would greatly appreciate it. My son is now 3 and he hunts with me and I am wanting to pass to him what my father pasted to me. Thanks to all.

Eddie

[Bill Turner]

Check out the grilling/BBQ/recipe section on this site. Great group of guys/gals who are quick to respond. You'll get more info their then on PowWow.

[3 feathers]

Thanks very much, I will check it out now.

[rbaustin]

par-boil in water with onion and garlic.......cool drain, buttermilk batter, deep fry

[BigRonHuntAlot]

It is best to soak in salt water overnight and then ... Season with with Lawrys seasoning salt and pressure cook for 10 minutes and roll in House Autry Chicken Breader seasoning and fry till the breading is done.  It is GOOD... LOL

[fingers]

Slow bake in a metal cake pan, first roll in flour and sear on high heat then place in oven with onions slices and french onion soup poured over. bake until falling apart. Every squirrel on the palanet should dread this recipe as it threatens their existance,,,

[Todd Robbins]

When I was growing up, my brothers and one uncle and I would always go squirrel hunting on opening day, and then meet back up at my Grandma's for breakfast.  She'd take all the young squirrels and salt and pepper them, roll them in flour, and fry them in bacon grease.  She'd also make a couple of big pans of biscuits, and she'd make gravy from the drippings.  She would make a stew with the older squirrels later.  Man I miss them days!

Todd

[Horney Toad]

I made 3 yesterday. Soaked em in salt water overnight, then boiled em till tender. Then floured and fried em slow. Mighty good!

I want to try fingers recipe. Thanks.

[Bent Rig]

cook the squirrels just like you would with a chicken cacciattore recipe - great with rabbits also .

[Wallcrawler]

You guys are lucky to have squirrels worth eating.  The squirrels here are not even worth the time to try.  I am even more hungry after reading about the bacon frying and gravy from the drippings.

[longbow55]

Put squirrels in a big pot of water, add potatoes, add salt and cayenne pepper. Boil until meat it tender. If your lips don't burn when you eat the first one, add more pepper.

[bloodyarrow]

Squirrel dumplings yum yum

[kbetts]

My cousin and I are going to have our first annual oyster and smoked squirrel feast this winter.  DE bay oysters and fresh smoked squirrel....yum.  I'll post the smoking process as soon as the details are worked out.

[frank bullitt]

All great recipes! I love squirrel cooked just about anyway you can! Here's  a new one we did on the fire or grill if you like. Take whole squirrels, season with your favorite, stuff with Italian sausage, onions, peppers, wrap in bacon, use scerws or bucther twine to wrap and slow cook! Ummmm.... gooood! Older squirrels, can be parboiled first, also brush on some marinade or sauce. Be creative, and good shootin, Steve.

[mwmwmb]

Originally posted by bloodyarrow:
Squirrel dumplings yum yum

X2 great stuff

[Al Dente]

Bring a pot of chicken stock to boil with extra carrots, onions, celery, and garlic.  Add in the squirrels, and simmer until tender.  Remove and let cool.  Strain the stock, discard the vegetables.  Take the meat from the bones and reserve.  Make a roux by melting one stick of butter and mixing in 1/4 cup of flour, keep stirring until brown.  Add in one onion diced fine, and 6 minced cloves of garlic, stir for 2-3 minutes.   Add in up to 2 quarts of the strained stock a little at a time, stirring to prevent lumps, depending on how many squirrels you have, and how big a pot pie you want to make.  Add 1/4 cup chopped parsley, one sprig of thyme, and one bumch of sliced scallions.  Simmer for 5 minutes.  Add 2-4 Tbs. Paul Prudhomme's Seafood Magic seasoning blend, 1-2 bags of frozen vegetables, and the reserved squirrel meat.  Let simmer for 5-10 minutes, add 1-2 cups of heavy cream, season with salt and pepper, then pour into a casserole dish  Place a puff pastry crust, top with mashed potatoes, corn bread mix, biscuits, or dumplings, and bake for 45 minutes.  For those who would be eating squirrel potpie for the first time, leave one little leg whole, and surprise everyone at the table.  They'll know not what they're eating, except that it's really tasty, until that little leg appears.

[blazelefty7]

ttt